Peanut tofu, roasted cauliflower and broccoli 🥦 with red rice

peanut tofu

Peanut tofu, roasted cauliflower and broccoli 🥦 with red rice

peanut tofu pinit

Peanut tofu is too good! When I wasn’t vegan yet my mother would make this sauce with meat but I veganized that recipe.

It turned out just like I pictured it, creamy and peanutty (is that even a word 😅).

I recommend using 100% peanut butter, without added sugars etc.

It’s a game changer this sauce. The thai curry gives it an amazing flavour, you could optionally replace this with chipotle.

Peanut tofu, roasted cauliflower and broccoli 🥦 with red rice

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Total Time 1 hr Servings: 2 Calories: 600 Best Season: Suitable throughout the year

Description

Peanut 🥜 tofu is something quite amazing, you should for sure give a shot 🔫!

Ingredients

Peanut tofu

Roasted cauliflower and broccoli 🥦

Red rice

Instructions

The peanut tofu

  1. Preheat the oven

    Start with preheating the oven to 200°c/390 F.

  2. Cut the tofu and put into the oven

    Cut the tofu in rectangles and leave it in the oven for 40 minutes.

  3. Make the sauce

    Combine all the ingredients for the sauce and let boil for 3 minutes.

    Make sure to keep stirring as it gets sticky rapidly.

Roasted cauliflower and broccol

  1. Cut and season

    Lay them on an oven tray and season with the spices mentioned (olive oil, salt, black pepper and coriander powder).

  2. Bake 50 minutes

Red rice

  1. Boil

    For whole grain rice you should use ratio 1:3 of water (1 cup of rice needs 3 cups of water).

    Don't forget to add your vegetable broth (if using). Let boil for 30 minutes (until soft).

Keywords: Red rice, Broccoli, Cauliflower, Tofu, Vegetable broth, Salt, Black pepper, Olive oil, Coriander powder, Ginger, Chipotle, Coconut milk, Peanut butter, Water

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pinit

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